Chocolate Chip Coffee Cake
Chocolate Chip Coffee Cake is such an incredibly irresistible breakfast entree. The flavors of cinnamon and chocolate chips grace this delicious coffee cake. It’s one of those satisfying comfort foods that will have you coming back for more.
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I have tasted this great recipe many times over the years and it is one of those recipes that’s a real keeper. It’s so quick and easy to mix up and prepare. You can have a batch of this ready for your oven in about 10 minutes! Bake it and serve.
My husband taught a newly married Sunday school class for about eight years and each Sunday different couples would rotate bringing breakfast. It was usually a pretty large spread. This recipe came from Colleen Parks, a vegetarian in our Sunday school class, who always found creative ways to make breakfast with sweets, quiches, assorted fruits and other confections that didn’t include meat.
I’m not sure who Colleen got the recipe from…whether her mom, sister, a relative, from a cookbook or online. This recipe got passed around our class a lot because everyone loved it!
If you’re looking for a quick and easy coffee cake for Saturday or Sunday breakfasts or brunches this is a great recipe to include. It has wonderful flavor and raises nicely. It comes out perfectly every time. It’s also great for holiday breakfasts. Give Chocolate Chip Coffee Cake a try. Sweet tooth lovers will be in seventh heaven.
When I first posted this recipe in July 2012, it was in the early days of my blog. I redid the recipe in February 2013 but I was still using an iPhone for a camera so my pictures weren’t as clear as I would have liked.
I recently remade this recipe (June 2016) for a breakfast bash at our church, along with Breakfast Bake. The tables were laden with all kinds of muffins and sweet treats like coffeecakes, but this one was demolished pronto! No one likes to pass up on chocolate. 🙂
Chocolate Chip Coffee Cake has a delicious chocolate chip streusel layer in between the cake layers and on top!
Chocolate Chip Coffee Cake has lovely flavors, and the cinnamon and chocolate chips really work well together. It’s great with coffee or hot tea.
Cinnamon, sugar and chocolate chips are sprinkled over top as well as in the middle of the coffeecake making for dynamic flavors that will tempt your taste buds.
Here’s what I did.
I used these ingredients.
Soften butter. Add sugar, eggs, sour cream, vanilla, baking soda and baking powder.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir with wooden spoon to combine.
In a separate bowl combine chocolate chips. Add granulated sugar and cinnamon. Stir ingredients to combine. Set aside.
Spread half of the coffee cake mixture into the bottom of a 9×13″ glass baking dish that has been sprayed with cooking spray.
Sprinkle with half of the chocolate chip mixture.
Spread remaining cake batter on top of chocolate chip mixture. Spread with knife to the edges of baking dish.
Sprinkle with remaining chocolate chip mixture.
Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean.
Cut Chocolate Chip Coffee Cake into squares to serve. This luscious cake is always a hit!
Doesn’t Chocolate Chip Coffee Cake look scrumptious? We love this coffee cake recipe. Having two layers of chocolate chip/cinnamon mixture adds such a delightful touch.
Here’s the recipe.
CHOCOLATE CHIP COFFEE CAKE
(Recipe adapted from Colleen Parks, when we attended Hillcrest Baptist Church, Cedar Hill, TX)
Chocolate Chip Coffee Cake
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- measuring cups
- measuring spoons
- 1 small bowl
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 2 1/2 cups UNBLEACHED all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat oven to 350°.
- Grease and flour a 9x13 inch pan or dish.
- In a large bowl, cream the butter, one cup of granulated sugar, eggs, sour cream, vanilla, baking powder and baking soda with an electric mixer until well combined.
- Mix well.
- Add the flour and stir to combine.
- Batter will be thick.
- In a separate bowl, combine chocolate chips, 1/2 cup granulated sugar and cinnamon.
- Set aside.
- Spread half of the cake batter in prepared 9x13 inch pan.
- Sprinkle half of the chocolate chip mixture over the batter.
- Repeat with the remaining batter, and then the remaining chocolate chip mixture.
- Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1/2 cup unsalted butter, softened
- 1 cup white sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 2 ½ cups Gold Medal UNBLEACHED all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 cup semi-sweet chocolate chips
- 1/2 cup white sugar
- 1 tsp. ground cinnamon
- Preheat oven to 350°.
- Grease and flour a 9×13 inch pan. In a large bowl, cream the butter, 1 cup of sugar, eggs, sour cream, vanilla, baking powder and baking soda.
- Mix well.
- Add the flour and stir to combine.
- Batter will be thick.
- In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon.
- Set aside.
- Spread half of the cake batter in prepared 9×13 inch pan.
- Sprinkle half of the chocolate chip mixture over the batter.
- Repeat with the remaining batter, and then the remaining chocolate chip mixture.
- Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Chocolate Chip Coffee Cake is a mouthwatering coffeecake and it’s sure to please chocolate lovers.
Take a tray to your office for breakfast one morning and Chocolate Chip Coffee Cake will all be gobbled up in a minute!
A layer of cinnamon and chocolate chips in the middle of the coffee cake adds great texture and zest to this recipe. Chocolate Chip Coffee Cake is a delightful recipe for holiday breakfasts.
You may also enjoy these delicious recipes!
Chocolate Cherry Macadamia Biscotti
Chocolate Chip Coffee Cake
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- measuring cups
- measuring spoons
- 1 small bowl
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 2 1/2 cups UNBLEACHED all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat oven to 350°.
- Grease and flour a 9×13 inch pan or dish.
- In a large bowl, cream the butter, one cup of granulated sugar, eggs, sour cream, vanilla, baking powder and baking soda with an electric mixer until well combined.
- Mix well.
- Add the flour and stir to combine.
- Batter will be thick.
- In a separate bowl, combine chocolate chips, 1/2 cup granulated sugar and cinnamon.
- Set aside.
- Spread half of the cake batter in prepared 9×13 inch pan.
- Sprinkle half of the chocolate chip mixture over the batter.
- Repeat with the remaining batter, and then the remaining chocolate chip mixture.
- Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
28 Comments
Donna B.
February 1, 2025 at 9:11 am
I have been making this for over 30 years. It’s one of my favorites and I always get great reviews. However, I just made it today and while I know I always curse through stretching the dough, it’s been a while and I forgot how hard it was. Patience is definitely required. I wish this recipe could be adjusted to have more dough. This was the first time I ever sprayed my hands with Pam. Had I not, it would have ended up in the trash. It is a wonderful cake, but for sure a challenge!
Teresa Ambra
February 2, 2025 at 8:00 pm
Hi, Donna. You can use a smaller pan next time, or consider making 1 1/2 batches of dough if you prefer. My only concern if you do that is that it will turn out too doughy and dry. I’ve never really had that much difficulty spreading the dough onto the pan. Perhaps dollop it more and don’t worry if it doesn’t actually fill the pan evenly. Even still, it really is a wonderful cake that’s excellent to serve company.
Ayleen
March 5, 2023 at 9:28 am
Hi! Looks delicious! What’s the difference between granulated sugar and white sugar? Thank you.
Teresa Ambra
March 6, 2023 at 8:04 am
Ayleen, it’s the same thing in America.
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Peggy Grier
December 16, 2024 at 5:25 pm
I love this recipe.. could it be made the night before and kept in the refrigerator?
Teresa Ambra
December 17, 2024 at 7:14 pm
Hi Peggy. You don’t need to keep it in the refrigerator. Leave it out on the counter up to two or three days (unless you’re in a tropical climate with no AC). Then refrigerate.
Christine
August 25, 2017 at 1:12 pm
It was extremely hard to spread the batter! Ended up wetting my hands and pushing it into place which worked. Might try a 9×9 inch pan next time if we like it. In the oven now. Time will tell 😀
Teresa
August 26, 2017 at 3:46 pm
Hi Christine, yes this batter is a little difficult to spread because it’s on the thick side. But it turns out terrific. Enjoy.
Sarah
April 29, 2017 at 1:27 pm
Extremely difficult to spread the batter. Especially the second layer. In oven now, we’ll see how it bakes out.
Teresa
April 30, 2017 at 8:17 pm
Hi Sarah, it is sort of stiff, but it bakes up beautifully.
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starscraper99
January 20, 2013 at 1:54 am
YUM!!!!!!! Looks amazing! I love coffee cake!
Thanks for sharing! 😉
Teresa
January 20, 2013 at 6:41 pm
It is fantastic.
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diydumpling
September 16, 2012 at 9:30 am
I like the accessibility of this recipe. Can’t wait to try it one Sunday morning!
Teresa
September 16, 2012 at 4:33 pm
It’s so tasty. You will love it.
1visionmultimedia
August 5, 2012 at 5:29 pm
Oh my…that looks delicious…must try ; )
Teresa
August 5, 2012 at 5:30 pm
It is a fabulous recipe. I hope you enjoy it.
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Teresa
July 16, 2012 at 8:01 pm
Hope you enjoy this recipe. It’s really scrumptious.
refinedchef
July 12, 2012 at 5:58 pm
Looks Fabulous!
Teresa
July 16, 2012 at 10:56 am
it is really good!
Teresa
July 16, 2012 at 8:02 pm
It is!